Cook
Company Name
Rhode Island College
Remote Position
No
Job Type
Full Time
Location
Providence, RI
| Posting Number | CS00545 |
|---|---|
| RIC Position Number | 5550-40100-165; 5550-40100-166 |
| Benefits Eligible? | No |
| Section | |
| Number of Positions Available | 2 |
| Anticipated Start Date or Semester | |
| Posting Date | 01/31/2025 |
| Position Status | Permanent - C |
| End of Restricted or Limited Position | |
| Civil Service List | No |
| Closing Date | |
| Open Until Filled | Yes |
| Special Instructions/Information for Applicants | At time of appointment, applicant must be physically qualified to perform assigned duties as evidenced by a physician’s certificate. Upon hire, candidate may be required to arrange for an official transcript of highest degree earned to be mailed/transmitted directly from the institution to RIC. |
| General Information to Applicants |
Posting Details
Classification Information
| Salary Grade | 312CA |
|---|---|
| Min Salary | 42837 |
| Max Salary | 46292 |
| Added Salary For this Position | $2.00/hr shift differential |
| FLSA | Non-Exempt |
| Branch of Service | classified |
| Labor Code | Council 94 Local 2878 |
| AA/EEO/ADA Statement | As an Affirmative Action/Equal Opportunity institution that values and is committed to inclusion and expanding the diversity of its faculty and staff, the College invites members of protected classes, including minorities and persons with disabilities, to identify themselves as such at the time of application. |
Position Information
| Position Title | Cook |
|---|---|
| Department Name | College Dining Services |
| Full Time / Part Time | part time |
| General Statement of Duties | On an assigned shift, to be responsible for planning and supervising the preparation and cooking of all food and the preparation and making of beverages in a kitchen providing meals daily to less than 100 persons; or to serve as an assistant to a cook of higher rank in a larger kitchen; and to do related work as required. |
| Supervision Received | When serving as the cook in charge of a small kitchen, works under the administrative supervision of a superior; or, works under the general supervision of a cook of higher rank when working in a larger kitchen. |
| Supervision Exercised | As required, plans, supervises and reviews the work of cook’s helpers or others engaged in food preparation and cooking activities. |
| Scheduled Work Week / Hours / Area | 16 hours/week Academic Year Donovan Dining Center Sunday & Saturday 12:15PM – 8:45PM Hours may change during summer period to meet operational needs. |
| Position Overview | The dining services at Rhode Island College serves residents, commuters, faculty and staff, and visitors providing food service at the Donovan Dining Center (DDC) and our Beestro Cafe. DDC is an integral part of student life on campus offering breakfast, lunch, and dinner daily. Dining Services also provides catered services and vending services throughout campus. |
| Reports To | Executive Chef |
| Illustrative Examples of Work Performed | On an assigned shift, to be responsible for planning and supervising the preparation and cooking of all food and the preparation and making of beverages in a kitchen providing meals daily to less than 100 persons. To estimate food needs in advance and to requisition kinds and amount of food necessary to comply with menu requirements. To supervise the receipt, storage, care and distribution of food supplies. To be responsible for the preparation of meals, adhering to approved standardized recipes and predetermined time schedule. To instruct and train subordinates in the proper preparation and cooking of food. To be responsible for maintaining the kitchen, storage rooms and related areas in a clean condition and free from pests and rodents. To serve as an assistant to a cook of higher rank in a larger kitchen by preparing and cooking foods as directed. To do related work as required. |
| Education | Such as may have been gained through: completion of eight school grades; and |
| Experience | Such as may have been gained through: employment as a cook at the journeyman level engaged in the preparation of foods of all kinds in large quantities in a hospital, hotel or restaurant. |
| Or Combination of Education and Experience | Or, any combination of education and experience that shall be substantially equivalent to the above education and experience. |
| Or Combination of Education and Experience | |
| Additional Required Qualifications | |
| Knowledges Skills and Capacities | A working knowledge of food and beverage preparation; a familiarity with kitchen management; skill in the various branches of cookery involved in the preparation of meats, fish, vegetables, soups, salads, beverages and desserts in large quantities; and related capacities and abilities. |
| Preferred Qualifications | Valid State Driver’s License NSF Food Safety Certificate State of RI Food Safety Manager Certificate |
| Number of Employees Supervised | 1-4 |
Supplemental Questions
Required fields are indicated with an asterisk (*).
Applicant Documents
Required Documents
- Resume
- Cover Letter
Optional Documents
Application Email/URL